Helena's Kitchen: Layered Gelato Cake (1st Wedding Anniversary)

Thursday, 26 April 2012

Layered Gelato Cake (1st Wedding Anniversary)

上了这则贴子，我就和老公回到我们一年前共结连理的巴厘岛去庆祝我们的结婚一周年纪念了。巴厘岛的白皙沙滩魅力十足，这个四季草木青翠、山花烂漫、拥有迷人海滩的岛屿每年吸引着100多万来自世界各地的游客。而每年专门到巴厘岛举行婚礼或度蜜月的成千上万对恋人，更使那里成了国际上的“婚礼之都”。从珀斯到巴厘岛和从吉隆坡到巴厘岛都大概只需三个半小时的行程，为了公平起见，我们决定了让双方的亲戚朋友可以相遇在这两国半途的岛屿，留下美好的回忆。

婚礼的一切筹备，我都和Ayana Resort 的婚礼部门用电邮接洽，教堂礼仪，和一切琐碎事务都交给他们去处理。Ayana Resort 的水上玻璃教堂，置于Jimbaran海边，曾被国外多家旅游杂志喻为世界最浪漫婚礼举办地之一，除了亲戚朋友，整个印度洋和上主也为我们的誓约作了见证。

那里没有繁琐的礼节，没有应付不完的亲朋好友，没有嘈杂与繁忙，有的只是浪漫与闲适。因为没有很多外来的意见和礼俗的束缚，我们的婚礼就在简简单单的，轻轻松松的情况下，和六十几位至亲好友一起度过了这一生最难忘和开心的一天。

这个蛋糕是在出门前和家公家婆一起庆祝时准备的。我对老公说；这个蛋糕很有意思的喔！层层的爱心蛋糕不但外表美，切开来，看到里面也是美的，从上面看或倒反来看，也都是好看的。这个蛋糕就是代表了我们的爱，我希望它不论用什么角度去看都永远完美（不过雪糕蛋糕会融叻。这个我没讲。。哈哈）。

在这里我也和大家分享一些婚礼的一些点滴，和我一起回忆当天的甜蜜时光。

Layered Gelato Cake

Ingredients:

1 packet jam roll

125ml raspberry jam (I used raspberry framboise liqueur sauce)

Mango Gelato

½ cup caster sugar

1.5 tsp gelatin powder

sprinkle salt

300ml whipping cream

398ml can of sliced mango, drained

1 large egg white (room temperature)

Raspberry Gelato

½ cup caster sugar

1.5 tsp gelatin powder

sprinkle salt

300ml whipping cream

2.5 cups fresh of frozen raspberries

1 large egg white (room temperature)

Decoration:

Fresh raspberries /strawberries

Method:

Cut each jam roll into 2cm slices. Fit the slices in the bottom of ungreased 25cm (10 inch) spring-form pan. Arrange slices around inside edge of pan. (I used a 6 inch and 4 inch spring-form pan).

Spoon raspberry jam/ sauce over the bottom layer jam roll slices. Spread evenly to cover completely. Cover with glad wrap and freeze.

Mango Gelato:

Combine sugar, gelatin and salt in small saucepan. Add cream. Heat and stir on medium for 3 to 4 minutes until sugar and gelatin are dissolved completely. Cool slightly.

Puree mango in a blender until smooth. Add to gelatin mixture. Stir.

Beat egg white in a medium bowl until soft peaks form. Fold mango mixture into egg whites. Spread evenly in ungreased 22 x 22cm (9x9 inch) pan. Freeze, uncovered for about 1 hour until slushy. Transfer to separate bowl. Beat on high until foamy and light. Makes about 550ml mango gelato. Spread evenly over the jam roll. Cover. Freeze for 2 hours.

Raspberry Gelato:

Combine sugar, gelatin and salt in small saucepan. Add cream. Heat and stir on medium for 3 to 4 minutes until sugar and gelatin are dissolved completely. Cool slightly.

Puree raspberry in a blender until smooth. Sift to remove seeds. Discard seeds. You should have about 250ml raspberry puree. Add to gelatin mixture. Stir.

Beat egg white in a medium bowl until soft peaks form. Fold raspberry mixture into egg whites. Spread evenly in ungreased 22 x 22cm (9x9 inch) pan. Freeze, uncovered for about 1 hour until slushy. Transfer to separate bowl. Beat on high until foamy and light. Makes about 500ml raspberry gelato. Spread evenly over the mango layer. Cover.

Freeze for at least 8 hours or overnight until firm. Let stand for room temperature for 20 minutes or in refrigerator for 1 hour before cutting.

Decorate with raspberries or strawberries. (I decorate with strawberries and glaze strawberries with melted apricot jam).

Recipe adapted from : Jean Pare, Decadent Desserts; pg., 106